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Titolo Data di pubblicazione Autore(i) Rivista Editore
A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements 2022 Fanari, F.; Carboni, G.; Desogus, F.; Grosso, M.; Wilhelm, M. FOOD AND BIOPROCESS TECHNOLOGY
Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties 2022 Fanari, F.; Iacob, C.; Carboni, G.; Desogus, F.; Grosso, M.; Wilhelm, M. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
An in-depth analysis of biogas production from locally agro-industrial by-products and residues. An Italian case. 2021 Scano, E. A.; Grosso, M.; Pistis, A.; Carboni, G.; Cocco, D. RENEWABLE ENERGY
Different control strategies for a yeast fermentation bioreactor 2021 Lisci, S.; Grosso, M.; Tronci, S. Elsevier B.V.
Durum wheat dough torque measurements: characterization and study of the mixing process parameters as a function of water and salt amounts 2021 Fanari, F.; Naue, I. F. C.; Desogus, F.; Grosso, M.; Wilhelm, M. CHEMICAL ENGINEERING TRANSACTIONS
Impact of water and flour components in dough investigated through low-field nuclear magnetic resonance 2021 Fanari, F.; Keller, J.; Desogus, F.; Grosso, M.; Wilhelm, M. CHEMICAL ENGINEERING TRANSACTIONS
Characterization with Fokker–Planck theory of the nonlinear stochastic dynamics of a class of two-state continuous bioreactors 2021 Baratti, R.; Alvarez, J.; Tronci, S.; Grosso, M.; Schaum, A. JOURNAL OF PROCESS CONTROL
Thermal properties of semolina doughs with different relative amount of ingredients 2020 Fanari, F.; Carboni, G.; Grosso, M.; Desogus, F. SUSTAINABILITY
Dissolution of surfactant mixtures investigated through hyperspectral imaging and multivariate curve resolution 2020 Taris, A.; Grosso, M.; Brundu, M.; Guida, V. CHEMICAL ENGINEERING SCIENCE
A geometric observer-assisted approach to tailor state estimation in a bioreactor for ethanol production 2020 Lisci, S.; Grosso, M.; Tronci, S. PROCESSES
The effect of the relative amount of ingredients on the rheological properties of semolina doughs 2020 Fanari, F.; Desogus, F.; Scano, E. A.; Carboni, G.; Grosso, M. SUSTAINABILITY
A Robust Nonlinear Estimator for a Yeast Fermentation Biochemical Reactor 2020 Lisci, S.; Grosso, M.; Tronci, S. Elsevier B.V.
Thermogravimetric analysis of different semolina doughs: Effect of mixing time and gluten content 2019 Fanari, F.; Carboni, G.; Grosso, M.; Desogus, F. CHEMICAL ENGINEERING TRANSACTIONS
Effect of the relative amount of ingredients on the thermal properties of semolina doughs 2019 Fanari, F.; Carboni, G.; Grosso, M.; Desogus, F. CHEMICAL ENGINEERING TRANSACTIONS
The rheological properties of semolina doughs: Influence of the relative amount of ingredients 2019 Fanari, F.; Desogus, F.; Scano, E. A.; Carboni, G.; Grosso, M. CHEMICAL ENGINEERING TRANSACTIONS
Influence of wheat varieties, mixing time and water content on the rheological properties of semolina doughs 2019 Fanari, F.; Frau, I.; Desogus, F.; Scano, E. A.; Carboni, G.; Grosso, M. CHEMICAL ENGINEERING TRANSACTIONS
In-line monitoring and control of rheological properties through data-driven ultrasound soft-sensors 2019 Tronci, S.; Neer, P. V.; Giling, E.; Stelwagen, U.; Piras, D.; Mei, R.; Corominas, F.; Grosso, M. SENSORS
Global-nonlinear stochastic dynamics of a class of two-state two-parameter non-isothermal continuous stirred tank reactors 2018 Alvarez, Jesus; Baratti, Roberto; Tronci, Stefania; Grosso, Massimiliano; Schaum, Alexander JOURNAL OF PROCESS CONTROL
Pyrene and chrysene tolerance and biodegradation capability of pleurotus sajor-caju 2018 Saiu, Giuliano; Tronci, Stefania; Grosso, Massimiliano; Cadoni, Enzo; Curreli, Nicoletta THE OPEN CHEMICAL ENGINEERING JOURNAL
System identification for a system subjected to persistent disturbances 2018 Mei, Roberto; Grosso, Massimiliano; Desotgiu, Federico; Tronci, Stefania Elsevier B.V.

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